If only I could pull the flavor combo from those deep, dark pockets in my memory where things just sort of get lost. So, instead of waiting for that perfect zucchini bread recipe of my dorm
Zucchini Bread w/ Nutella
adapted from The Ungourmet
1 stick of unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 eggs
1/4 cup honey
2 tsp vanilla
1 cup plain nonfat yogurt
2 1/2 cups all-purpose flour (or half ap and half whole wheat flour)
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
2 cups shredded zucchini
1/2 cup chocolate chips, optional
1/3 cups chopped toasted hazelnuts, optional
6 tsp Nutella
Cream your butter and sugar. Add honey (spraying the measuring cup with nonstick spray will help it all to come out!), eggs, vanilla and yogurt, mix well to combine. Stir in dry ingredients.
Fold in shredded zucchini (and other ingredients if you're using).
Divide mixture between 2 greased loaf pans. Dot with Nutella and then swirl it around with a fork.
Bake in a preheated 350 degree F. oven for ~50-60 minutes, or until it passes the toothpick test.
So yes, it was delicious! But, it's not that recipe. Argh. Although I will definitely keep it around for making until I have found that perfect one. Sorry for no sliced picture, but I carried both of the loaves with me to different places to share and forgot to bring my camera along, too. I absolutely cannot be expected to remember everything. Because whoever expects it, will be disappointed and I hate to disappoint. Kim's page has a picture though, and mine looked pretty close, so go on over there if you are dying to see the insides!
